Elote (In a Cup)

Before I get into this recipe...I need to tell you. When you are moving in less than 3 weeks...your freezer should definitely NOT look like this:

And your pantry should absolutely look NOTHING like this:

Well....if you really want to get into it. Your pantry should NEVER look like that in the first place.

I mean. It looks like a freaking slob lives in a house with a pantry like that!

And yes, if you notice...there is so much stuff that it doesn't even all FIT in the pantry and has to reside on TOP of the pantry. Ugh!

And let's not even talk about how the freezer is so full that the sorbet has to hang out in the ice bin.

Yeah...

But!

We've been making good progress in the last week. I took those pictures about a week ago. Now we have a little under 2 weeks to go until we move and the freezer looks MUCH different now.

We just won't talk about that pantry.

So, this week, you will be getting a couple recipes that we have enjoyed because of our ever pressing need to clear out that freezer and chucking as little as possible.

Not to say that we wouldn't have enjoyed these dishes anyway...we just rushed along the process a bit.

And there's NOTHING wrong with that. ;-)

So...on to the recipe!

The first time I tried elote (pronounced EEE-low-tay) was at The Hubble's parent's church Summer festival. The Hubble's dad was in charge of the beer booth so, naturally, we helped sling beer for a couple nights over a weekend.

This was one of the most fun experiences I've ever had. I mean...serving beer to people who are getting increasingly drunk all the while listening to the band play.

Now, let me also mention, this was in El Paso, Texas where Mexican influence reigns king.

So...much of the time, the band was some version of mariachi music. That's fine by me.

At the end of the weekend, all the volunteer staff and church employees grabbed some beer, margaritas and cups of elote and sat around chatting and laughing.

It was fabulous!

I had never tasted anything so delicious in my life as that elote. It was corn in a cup, yes. But it was drenched in this creamy, buttery sauce, cheesy, heavenly sauce. You grab a cup, toss in as much chili powder as you can handle and some lime juice for good measure, grab a spoon and go to town!

When wracking my brain for ideas to use up the stuff in my freezer, I ran across a package of corn on the cob. I thought what better time than now to make my own elote!

I will tell you that I went heavy on the mayo and The Hubble was not thrilled. He claimed that all he could taste was the mayo. I loved the dish and think he's crazy.

However, I am pregnant and my taste buds could very well be wonky. Therefore, in the recipe I indicated a smaller and larger measurement for the mayo. You can decide from there which way you want to go.

I will also say that I like heat. When I'm not trying to convince myself I should have been born Italian, I'm telling others that I'm really an honorary Mexican. I mean...I married a half Puerto Rican, half Mexican man...shouldn't that count for something???

Anyway...to make a long story even longer by now...if you don't like too much heat, I would scale back on the chili powder and cayenne pepper. Maybe half them??

Either way, any way you make this is going to be amazing. Trust me. You know...or don't. Like I said, my taste buds could just be wonky.

But did I mention The Hubble doesn't like cheese??? I'm not really sure he can be trusted ya know??

On to the recipe!

Gather your ingredients: corn, mayo, butter, chili powder, cayenne pepper, ground cumin, lime juice and cotija (or parmesan) cheese.

Melt your butter in a medium saucepan over medium high heat.

Mix in the corn until it's well coated with the butter.

Mix in the mayo until well incorporated. Let it start bubbling.

Toss in your spices. Mmmm...spices. Mix them all in.

Then dump in your cheese and stir until it's all melty.

Now let that bad boy boil. Stir it occasionally. But you want those fats from the butter and mayo to separate and create this delicious sauce. Once you have that...you are golden!

Serve it up in a cup with a spoon! Toss in more cheese (and or spice) if desired. And enjoy!


Elote (In a Cup)

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Ingredients:

• 2 cups whole kernel corn (drained if using canned)
• 1/2 cup (1 stick) salted butter
• 1/4-1/2 cup mayo (depending on desired creaminess)
• 1/8 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 cup crumbled or shredded cojita cheese (can sub parmesan)

Directions:

1. Grill or heat corn as desired.
2. Melt butter in medium saucepan on medium high heat.
3. Add corn and stir to coat well.
4. Add mayo, mix well. Bring to a boil.
5. Add lime juice, chili powder, cumin and cayenne pepper. Mix well.
6. Add cheese, stir until melted.
7. Bring mixture to a boil. Allow to boil, stirring occasionally, until fats separate and a 'juice' forms; about 5-8 minutes.
8. Serve in a cup. Add extra cheese, lime or seasonings as desired. Enjoy!

Tequila-Lime Chicken and Shrimp Fajitas

Have you noticed it??

You know what I'm talking about....

Fall is here!

Winter is approaching quickly!

Yesterday was actually one of the first really chilly days we have had yet.

I mean, the weather keeps going chilly, then it will jump back into the 80's. What the...

Well. Today I even got a severe weather alert saying that there was going to be a wind chill of 28 degrees! Woohoo!!!

I love cold weather.

I love hats, scarves, coats, boots, you name it. If it's cold weather gear. I love it.

I've been so ready for the cooler weather.

However, while all the other foodies are posting about pies, pumpkin goodness, and soups...I, on the other hand, am going against the grain (as usual) and talking about fajitas today!

You heard me! Fajitas are good year round.

As long as The Hubble braves the elements to break out the grill that is...

The Hubble and I love fajitas. And what's better than chicken and shrimp fajitas?? As long as you throw some tequila in there...I'm thinking nothing!

Naturally, we chose yesterday (with it's 28 degree wind chill and all) to prove our dedication to the almighty fajita!

Okay, okay. So I stayed inside with the warm stove top and The Hubble really showed his dedication...but we're a team. Right??

Anyway. I did most of the work. He just grilled the meat!

These fajitas were pretty much amazing. Especially the shrimp. The flavors complimented one another and I knew that I just had to share the recipe so you all can prove your dedication to fajita goodness.

So before the weather turns too cold...fire up your grill and try these. Quick!

Grab your ingredients: shrimp, chicken, tequila, lime juice, minced garlic, red and green bell pepper, an onion (for some reason I removed this before taking the picture), olive oil, ground cumin, salt and Emeril's Essence (or you can use any type of cajun spice or cayenne pepper).

Start by whisking together the lime juice, tequila, minced garlic, gound cumin, salt, Essence and 2 tablespoons of olive oil in a medium bowl.

Place the chicken and the shrimp in large plastic baggies (I used a different bag for each meat) then pour half of the marinade into each bag. Make sure the meat is well coated and covered then place the bags in the fridge for 1-2 hours.

While The Hubble is outside freezing his bummers off starting up the grill and throwing on the chicken, you can get the peppers and onion going.

Slice the peppers and onion into strips. Heat the remaining 2 tablespoons of olive oil in a hot pan. Toss in the peppers and onion.

And cook on medium heat, stirring frequently, until they are tender, yet still crunchy (about 8-10 minutes).

While the chicken is cooking and the veggies are sizzling, go ahead and skewer the shrimpies.

When the chicken is just about done, add the shrimp skewers. Then ask The Hubble to take a picture so you don't have to go out in the cold interrupt the time between man and grill. Then feign amazement when he shows you the incredible shot he took complete with fire!

Once the shrimp are nice and pink and the chicken is no longer pink, slice up the chicken and make your fajita. Throw the chicken, peppers and some onion on a tortilla and top with whatever other toppings you like. I added sour cream and cheese to mine. The Hubble had his plain. Grab a couple skewers of shrimp. And enjoy!!

Tequila-Lime Chicken and Shrimp Fajitas

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Ingredients:

• 1 pound boneless, skinless chicken breast
• 1 pound Jumbo shrimp, peeled and deveined with tail on
• 1 cup lime juice
• 1 cup tequila
• 2 Tablespoons minced garlic
• 1 teaspoon Emeril's Essence (or cajun spice or cayenne pepper)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 Tablespoons olive oil, divided
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 medium onion, sliced into thin strips
• Tortillas
• Sour cream (optional)
• Shredded cheese (optional)

Directions:

1. Whisk together lime juice, tequila, minced garlic, ground cumin, Essence, salt and 2 Tablespoons of olive oil.
2. Place chicken and shrimp in separate plastic storage/freezer bags. Pour half of marinade mixture into each bag. Make sure chicken and shrimp are well coated; place in fridge for 1-2 hours.
3. Grill chicken until no longer pink. Slice into strips.
4. Skewer shrimp and grill until pink and opaque.
5. Heat remaining 2 Tablespoons of oil in large skillet over medium heat. Add peppers and onion. Cook, stirring frequently, until tender; about 8-10 minutes.
6. Assemble fajitas: place chicken, peppers and onion on a tortilla. Top with sour cream and cheese (optional). Enjoy with shrimp skewers.

Green Chile Chicken Enchilada Casserole

Have you ever made one of those meals that people ask for time and time again? The kind of meal that you often take to potlucks because it's just that good?

For me, it would be this dish.

Many years back...don't ask me how many because I really don't remember now...I learned how to make these enchiladas from my mother-in-law. I then proceeded to take them to one potluck at work and that was all she wrote!

There was no turning back!

These were requested at many potlucks after that first one. Then, even when I moved from state to state, I would make them for more potlucks.

It got so bad at one point that The Hubble and I had to come up with a vegetarian version of these. Which, we somehow did...and I was told that they were still quite delicious.

So, if you need a potluck or dinner party dish at some point, I suggest you give these a try. The recipe makes quite a bit. If you serve the enchiladas with rice and beans your meal is sure to be a hit!

Ready to learn how to make them? Let's go:

Grab your ingredients: Shredded cheese, chicken, cream of chicken soup, chopped green chiles, green chile enchilada sauce, corn tortillas. You can also add an onion, as my mother-in-law would do, but The Hubble wanted this sans onions this time.

Throw the chicken in a pot full of water and bring it to a boil...

Cook the chicken in the boiling water until the chicken turns white, about 20 minutes. Remove from the water and place on a cutting board.

Take a couple forks or use your hands and shred up the chicken. Put the shredded chicken in a large bowl.

Dump in the cream of chicken soup and the green chiles. If you are using the onion, you want to dice it up and add it at this point as well.

And mix it all up until well combined. This is your "filling."

Pour your enchilada sauce into a shallow bowl and dunk your corn tortillas in the sauce making sure the tortillas are well covered.

Lay six sauce covered tortillas in a layer at the bottom of a 13x9 inch baking dish or pan. You can also spoon a bit more enchilada sauce over the tortillas at this point if you would like.

Take 1/3 of the filling and spread it over the tortillas in an even layer.

Now take 1/3 of the cheese and sprinkle it over the filling in an even layer.

Repeat this process of tortillas, filling, cheese until you have 3 layers in the pan. The top should be the last cheese layer. Now toss it in a 350 degree F oven and cook for about 45 minutes or until the cheese is melted and bubbly.

Serve with rice and beans and great company. Enjoy!

Linked up at Mommie Cooks.

Green Chile Chicken Enchilada Casserole

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Ingredients:

• 3 boneless, skinless chicken breasts
• 2 cans cream of chicken soup
• 3 cans chopped green chiles
• 1 can Las Palmas green enchilada sauce
• 4 cups shredded cheese
• 18 corn tortillas
• onion, diced (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Cook chicken in boiling water until white all the way through; about 20 minutes. 
3. Shred chicken; add cream of chicken soup, green chiles and onion (optional)
4. Pour enchilada sauce into shallow bowl; coat tortillas.
5. Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan.
6. Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture. Repeat process until you have 3 layers; ending with cheese layer.
7. Cook in oven for 45 minutes or until cheese is melted and bubbling.
8. Serve and enjoy!